I'm watching an Irish cooking show and one of the chefs is making a dish that includes pork cheeks as an ingredient. I love jowl bacon and I've had cheek meat in a Chinese restaurant, but I've never seen it in the stores or cooked it at home. The chef marinated it overnight to help tenderize it before cooking it in a skillet with oil and butter.

I've seen it used in Daube Glase (Hogs Head Cheese). At the Boucherie the hogs head is boiled to get the gelatin and any meat like the cheek meat that could be used. No eyes, brains, or anything none skeletal.